Finally, roasted potatoes that actually get crispy! If you are looking for a crunch in your air fryer potatoes, look no further. I’m using the Ninja Foodi Grill to make my potatoes, but this will work with any air fryer.
I attempted this recipe with many different types of potatoes including, red potatoes, yukon gold, fingerlings etc… The classic humble russet potato won the crunch trophy. Go Idaho!
I admit, getting air fryer potatoes truly crispy is a challenge, and a labor of love. The good news is that 80% of the prep work can be done ahead of time, leaving just a quick stir, and the final crisping to do when it’s time to prepare dinner.
Even the untrained eye can spot those crispy crunchy bits on these perfect roasted potatoes.
- Russet Potatoes
- Vegetable Oil
- Salt and Pepper
- Your favorite fresh herbs (I used Fresh Tarragon, and Green Onions)
Time for Science
You will never get a roasted potato crispy by just frying it once or cooking it with dry heat because of the starches in the potato. Applying heat to these starches converts them to sugars, which brown and burn quickly. These dark brown bits end up tasting horrible. Ever crunched into a slightly over done potato chip? It is a shockingly bad taste.
So for these roasted potatoes, we need to manage those starches. First by soaking them in water to remove some of the starch. Then cooking and cooling them. Finally, adjusting the cooking temperature to promote crisping and to slow browning, so that we get a nice golden to medium brown, without dehydrating them.
A Labor of Love
I’m not going to lie, there are a lot of steps to this recipe, and it takes time. For me, the end result is worth it. Particularly because you can do most of it the day before.
The last piece of this crispy puzzle, is the heat. Even though the air fryer is a great source of heat, that heat is still indirect. As in we can’t get the surface of the potato in direct contact with hot oil, or steel. The basket of the air fryer helps in the case of my Ninja Foodi Grill, but it wont be enough. We need batter!
Basically we need to cook the air fryer potatoes till they are about to fall apart, then rough them up a little, so they coat themselves in a batter of their own making… trust me it works great, it’s a classic technique.
Until you try them, I can only ask you to take my word. If you follow the recipe and stay ready and observant, the results of these air fryer potatoes are worth it. You will have a golden brown, roasted potato with a thin glassy crisp, crunch on the outside, and a steamy fluffy interior. Season with salt, pepper, and some fresh herbs, and your guests and family will be shouting for more.
Thanks for reading.
Till next time, keep it crunchy. – Chef Eric
Roasted Potatoes in the Ninja Foodi
- Air Fryer
- saucepan to boil water
- Large Mixing Bowl
- Medium Mixing Bowl
- slotted spoon
- kitchen or paper towels
- wire cooling rack
- 1 large Russet potato
- 2 – 3 tbsp vegetable oil
- 1 – 2 tbsp Your choice, fresh chopped herbs. I used Tarragon and Green Onion
- salt and pepper to taste
- Peel and wash potato, making sure all dark spots are removed.
- Slice a thin slice from opposite sides of the potato creating flat spots that will prevent the potato from rolling as you chop it.
- Chop potato into 1-1/2 – 2 inch chunks. Then place potatoes in bowl full of cool water. Don't forget the thin slices. Soak for 10 minutes
- After soaking, place potatoes into gently boiling water. Boil for 10 minutes or till they are nearly ready to fall apart. (Be mentally prepared to serve mashed potatoes instead of roasted. That is a good fall back if you boil too long.)
- After boiling, use a slotted spoon to gently remove potatoes from water onto a wire cooling rack. Make sure to get all the bits that may have fallen off, and the thin ends. Let them cool till they no longer produce noticeable steam, then place them on a paper towel lined plate, and into the freezer to finish cooling. About 5 minutes.
All of the above steps can be done the day before. Just cover potatoes with plastic wrap, store in the refrigerator then continue to the next step 20 minutes before you plan to serve.
- Add any potato bits and the thin ends to a large mixing bowl. (If you did not manage to save any, sacrifice one of your potato chunks for this step)Use a fork to break up and "mash" the scrap bits into a loose crumble.
- Add the rest of the potatoes to the bowl along with a pinch of salt and pepper and 1 tbsp vegetable oil. Stir the potatoes allowing them to break up a tiny bit adding more crumbly bits. Add more oil as needed to keep the mixture sticking to the potatoes.
- Add potatoes to an air fryer preheated to 375 F or 190 C. Air Crisp for 7 minutes. Flip over each potato and cook for 7 more minutes. If they need more crisping reduce heat to 300 F or 148 C, and cook for 2 minutes at a time till desired crispness.
- Remove potatoes to a mixing bowl, and add salt and pepper to taste, along with fresh chopped herbs. Serve Immediately. You have about 12 minutes till they start to get soggy from their own steam.Tip: Mince your herbs extra fine to ensure they stick in all the nooks and crannies on the potatoes.
Looking for more beginner-friendly recipes? Click here!
Want something that goes with these potatoes? Check out Herb Butter Basted Steak: A Guide to Cooking Steak in an Air Fryer or these Chicken Lollipops in the Air Fryer.
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